ROAST BEEF SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 main-course servings
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
- In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
- Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.
MINI ROSEMARY-ROAST BEEF SANDWICHES
Roast beef sandwiches never last long at a party, especially if you dollop them with mayo, mustard, horseradish and pickled giardiniera relish. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Categories Appetizers Lunch
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Sprinkle roast with salt and rosemary. Cover and refrigerate at least 8 hours or up to 24 hours., Preheat oven to 325°. Uncover roast and pat dry. Rub roast with 1 tablespoon oil; sprinkle with pepper. In a large cast-iron or other ovenproof skillet, heat remaining oil over medium-high heat. Brown roast on both sides., Transfer to oven; roast until a thermometer reads 135° for medium-rare, 50-60 minutes. (Temperature of roast will continue to rise about 10° upon standing.) Remove roast from skillet; let stand 1 hour. Refrigerate, covered, at least 2 hours, until cold., Place giardiniera in a food processor; pulse until finely chopped. In a small bowl, mix mayonnaise, mustard and horseradish. , To serve, thinly slice cold beef. Serve on rolls with mayonnaise mixture and giardiniera.
Nutrition Facts : Calories 220 calories, Fat 9g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 466mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 17g protein.
MINI ROAST BEEF SANDWICHES
These are really yummy--I got the recipe out of SL and made them that night for my nephews. They LOVED them! I used the garlic and herb cream cheese.
Provided by FloridaGrl
Categories Lunch/Snacks
Time 20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Stir together cream cheese and horseradish until well blended.
- Spread cream cheese mixture evenly inside the pita halves(about 2 tspns each).
- Stuff pita halves evenly with lettuce,roast beef,onions, and avocado slices. Serve.
Nutrition Facts : Calories 301.4, Fat 10.4, SaturatedFat 4.5, Cholesterol 50.1, Sodium 1165, Carbohydrate 34.5, Fiber 2.3, Sugar 1.6, Protein 16.8
ROAST BEEF MINI SANDWICHES ON PRETZEL ROLLS
I got the inspiration for these sandwiches from an awards dinner I attended where roast beef sandwiches were served on bavarian pretzel buns. I loved the idea, but the dough was way too salty and dry. I wanted a more Auntie Anne's-type bun. So I fooled around a bit, and this is what I came up with. The mustard sauce amounts are estimated, I usually just eyeball it, taste and change. I made these sandwiches at our Christmas and New Year's parties, and now my brother-in-law thinks we should make these every week.
Provided by kadiprimo
Categories Lunch/Snacks
Time 2h45m
Yield 40 sandwiches, 20 serving(s)
Number Of Ingredients 21
Steps:
- For the pretzels, dissolve the yeast in 1 1/4 cup warm water and let sit for a few minutes.
- Combine flour, powdered sugar and salt in a large mixing bowl. Add the yeast mixture and the oil. Stir until the dough comes together and then turn out onto a lightly floured surface. Knead for at least 5 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and set in a warm place for about 45 minutes, or until dough has doubled in size.
- Preheat oven to 425 and spray a baking sheet with non-stick spray.
- Make the bath for the pretzels by combining the baking soda and 2 cups warm water. Stir until mostly dissolved.
- Take dollops of dough and roll them into balls. They won't actually stay in perfect balls; they just need to be sort of rounded on top to make a bun. I made mine about 2" diameters and got about 40 out of the dough. Dip each ball into the baking soda bath, then blot on a paper towel just for a second to get rid of the drips. Place 12 on a sheet and sprinkle with the kosher or pretzel salt. Bake for 4 minutes, spin the pan around and bake for another 3-4 minutes or until golden brown. If desired, brush with melted butter.
- When cooled, slice each roll in half to make the bun.
- To make the mustard sauce, combine the dijon mustard, mayo, yellow mustard, horseradish, worchestershire, pepper and vinegar. Taste sauce and alter to your preferences.
- Assemble sandwiches with sauce, roast beef, and caramelized onions. Buns can be made ahead of time and stored in an air-tight container. Once the sauce is on the bun, the soggy factor will kick in if stored, so only assemble what you plan to eat.
Nutrition Facts : Calories 168.5, Fat 3.2, SaturatedFat 0.9, Cholesterol 16.5, Sodium 1795.9, Carbohydrate 25.9, Fiber 1.3, Sugar 6.6, Protein 9
MINI ROAST BEEF AND CHEESE SANDWICHES
Provided by Trisha Yearwood
Time 20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- For the secret sauce: Combine the ketchup, apple cider vinegar, Worcestershire sauce, garlic powder and hot sauce in a small microwave-safe bowl. Microwave until just simmering, about 30 seconds. Keep warm, covered.
- For the sandwiches and Cheddar sauce: Lay the slider buns cut-side up on a rimmed baking sheet and bake until warmed through, about 8 minutes.
- Meanwhile, combine the processed cheese, Cheddar, milk and paprika in a small saucepan and warm over medium-high heat, stirring, until melted and smooth, about 2 minutes. Take off the heat and keep warm, covered.
- Spread both sides of the buns lightly with the secret sauce. Place a few slices of roast beef on each bottom half of the buns. Rewarm the cheese sauce if necessary, then spoon some of the cheese sauce on top of the meat. Cover with the top half of the buns and serve immediately.
MINI HOT ROAST BEEF SANDWICHES
Make and share this Mini Hot Roast Beef Sandwiches recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 22m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- In a small bowl, combine mustard, vinegar, olive oil, parsley, and red onion; set aside.
- Place buns on a large baking sheet.
- Brush bottom halves of buns with mustard mixture.
- Arrange roast beef, avocado, and cheese over top of mustard (leave top halves of buns bare).
- Leave buns open-faced and broil on high for 2 minutes or until sandwiches are warm and cheese is melted.
- Cover with top halves and serve immediately.
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